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Bubble and Squeak

Bubble and Squeak. A time honoured leftover tradition after a Sunday roast dinner or Holiday meal. This “no rules” recipe also comes with a couple of fresh suggestions to make it even better.

Bubble and Squeak photo of finished recipe in a cast iron skillet

Bubble and Squeak. Leftovers to love.

People from the UK are always surprised to find that we also still use the term “Bubble and Squeak” here in Newfoundland. Many Newfoundlanders grew up eating Bubble and Squeak as a Monday staple meal using the leftovers from Sunday dinner.

Often fried in rendered fat back pork, the leftovers made a one-pan hash.  Bubble and Squeak incorporated any leftover potatoes, vegetables, salt meat, or anything else that could be thrown in.

There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!

If I’m serving it to guests, I like to take a more structured approach so that it presents well on the plate.

I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown.

Close up photo of finished Bubble and Squeak in a cast iron skillet

Bubble and Squeak. Leftovers to love.

Cabbage is a pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic so that it wilts and cooks along with them.

The addition of fresh cabbage really lifts the dish, in my opinion. It also provides a needed burst of colour to make it even more tempting to the eye.

A Bubble and Squeak flavour boost.

One other thing I often do before sauteing the garlic and onions, is to crisp cook bacon. This is delicious added right at the end or crumbled and sprinkled on when serving.

A post-Christmas Bubble and Squeak can be a great treat for Boxing Day, especially if there’s leftover turkey gravy to pour on. If you’re hosting a weekend brunch, serve this tempting hash with a poached or over-easy egg on top. Delicious!

Looking for tasty chicken dinner ideas? Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.

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Bubble and Squeak photo with title text added for Pinterest

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Bubble and Squeak photo of finished recipe in a cast iron skillet
Yield: As many as leftovers allow.

Bubble and Squeak

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Bubble and Squeak. A time honoured leftover tradition after a Sunday roast dinner or Holiday meal. This "no rules" recipe also comes with a couple of fresh suggestions to make it even better.

Ingredients

  • ¼ to ½ cup butter (depending on how many you are serving. Judge for yourself.)
  • 1 onion, diced fine
  • 3-4 cloves garlic
  • Shredded cabbage (if not using previously cooked)
  • Cooked chopped vegetables; carrot, turnip, parsnip, potatoes, cabbage.
  • Leftover dressing (stuffing)
  • Diced leftover turkey, beef, chicken, pork or whatever's on hand

Instructions

  1. There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!
  2. If I’m serving it to guests, I like to take a more structured approach so that it presents well on the plate. I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown.
  3. Cabbage is a pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic so that it wilts and cooks along with them.
  4. Remove this combination from the pan temporarily and add a little more butter if necessary.
  5. Dice the leftover potatoes and cook them in the butter until they get some good color on some of the sides, turning them occasionally. I find this makes a great base for the hash.
  6. Add the onion and garlic mixture back to the pan along with all the other ingredients you are using and cook over medium high heat.
  7. Turni the hash every few minutes until the hash is hot and with plenty of browned edges on the potatoes and vegetables. Serve immediately with leftover gravy if you have it.

Notes

One other thing I often do before sautéing the garlic and onions, is to crisp cook bacon. This is delicious added right at the end or crumbled and sprinkled on when serving.

Nutrition Information

Yield

1

Serving Size

1

Amount Per Serving Calories 436Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 103mgSodium 204mgCarbohydrates 45gFiber 7gSugar 6gProtein 32g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Wendy

Friday 15th of January 2021

Brussels are a tradition at our house for Christmas so if there were any left over we would use them in ‘Bubble and Squeak....they are a great sub for cabbage!

Lori

Friday 15th of January 2021

I didn't know it had a name. I just call it leftovers. I do love it with a poached egg on Sunday morning. Breaking the yolks is your sauce and I love a little hot sauce sprinkled on top.

Jean

Friday 15th of January 2021

Your recipe is more like "" hash "". == throw any leftovers in a fry pan / tasty / may add beaten egg ( s ) However , Nfld recipes for Bubble and Squeak is usually made with leftover ** boiled dinner ** //

Sian Jones

Friday 15th of January 2021

What is a 'holiday' meal? As it's a British dish, surely you mean Christmas or Easter? 'Holidays' in the UK are what you take for one/two weeks away from home in the summer. There is no need to shy away from naming traditional celebrations. I found it had a history from the 1700s when I googled it, & in various forms, including not using potatoes. People didn't have roast potatoes on the Mondays anyway, they were cooked with meat & there were none left, no room in the pan. Nor was 'bubble & squeak' ever a meal in itself in mid-century Britain, it was accompanied by boiled potatoes, some other veg & meat (served separately on the plate), there was never enough cabbage 'left over' from Sunday to make a stand-alone meal, & 'hash' was thought of as slum food or country peasant food, where mothers only had one pot over a fire, not eaten by the middle-classes or anyone else with aspirations. Bubble & Squeak was a vegetable dish, not a meal. Monday food was not 'leftovers' either, enough was always deliberately cooked to make a meal for Monday, including the boiled potatoes & gravy - this was because Monday was 'wash day', the kitchen was taken up with laundry paraphernalia - all day. Those in cities often used wash-houses on Monday mornings, which meant they weren't home to cook dinner (most children went home for dinner mid-day in those days, so did most (male) office staff/teachers etc). Just to be clear, in the Uk, 'dinner' is a main meal, the 5pm meal involving bread, something to put on it, meat/fish paste,processed cheese & cake was called 'tea'. That was how people lived until the 90s when modern life started. Personally, I've never known people fry cabbage like that, sometimes a small amount of veg was 'left over' by Tuesday, my father fried it for breakfast or dinner in the holidays (that means when school was closed) s, all beautifully blackened using animal fat, he called it a 'fry-up' in both English & Welsh. I've made a few of your meals, Chinese-style/Maple sauces at the moment,plus some glorious cakes posted during the Christmas season,my children are particularly taken with what you call cake 'bars'(lunchbox/picnics). I first heard of your site when my local 'Pantry' (a membership scheme where we receive food four times the value of our weekly payment), some recipes were included in the deliveries,so I googled, an amazing site, the photography makes everything look so appetising, which it is when cooked. Wonderful recipes.

Geri

Friday 15th of January 2021

Dear Barry, I've been making 'cabbage & noodles' for years, sometimes I add ham, never knew what I was actually Making??!!! lolol... Love your recipes!!

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